Chicken Vesuvio: A One-Pot Classic for Effortless Family Dinners
If you’re looking for a meal that feels fancy yet is easy to whip up on a busy weeknight, Chicken Vesuvio is the answer. This beloved one-pot dish combines crispy chicken, hearty potatoes, and bright green peas in a buttery, herbaceous sauce. While its name nods to the famous volcano in Italy, Chicken Vesuvio is a classic American-Italian dish that has been a staple in restaurants and home kitchens for decades.
The beauty of Chicken Vesuvio lies in its simplicity. With just a few pantry staples and fresh ingredients, you can create a meal that feels gourmet. Plus, it’s all done in one skillet, which means fewer dishes to clean—perfect for those hectic nights when time is short but your craving for flavor is big.
A Little History of Chicken Vesuvio
Chicken Vesuvio has its origins in Chicago, where Italian-American restaurants popularized it in the mid-20th century. Named after Mount Vesuvius, the dish reflects the bold flavors and hearty textures synonymous with Italian cuisine while embracing American practicality. Today, it remains a staple on menus and in kitchens across the country, celebrated for its rich flavors and comforting vibes.
Chicken Vesuvio Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
- For the Chicken and Potatoes:
- 1/4 cup olive oil
- 4 chicken thighs with skin and bone (about 1.5 lbs)
- Salt and freshly ground black pepper, to taste
- 1 lb potatoes, cut into chunks (small red potatoes work great)
- 4–5 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons salted butter
- 1/2 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional for heat)
- 2/3 cup fresh or thawed frozen peas
- For Serving:
- Fresh parsley, chopped
- Fresh lemon juice
Instructions
- Sear the Chicken:
- Preheat a large ovenproof skillet over medium-high heat. Add the olive oil.
- Season the chicken thighs generously with salt and pepper. Place them skin-side down in the skillet. Sear for 10-12 minutes, flipping occasionally, until the chicken is golden brown on all sides. Remove the chicken and set aside.
- Cook the Potatoes:
- In the same skillet, add the potato chunks. Sprinkle with oregano, thyme, and crushed red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden brown on all sides.
- Add Aromatics:
- Stir in the garlic and sauté for about 1 minute, until fragrant. Add the butter, white wine, and chicken stock. Scrape up any browned bits from the bottom of the skillet to deglaze the pan.
- Incorporate the Peas:
- Add the peas to the skillet, stirring them into the sauce. Let everything simmer together for 4-5 minutes.
- Bake the Dish:
- Return the seared chicken thighs to the skillet, nestling them among the potatoes and peas. Spoon some of the sauce over the chicken.
- Transfer the skillet to a preheated oven at 375°F and bake for 20-25 minutes, or until the chicken is cooked through.
- Garnish and Serve:
- Remove the skillet from the oven. Sprinkle with fresh parsley and drizzle with lemon juice for a burst of freshness. Serve straight from the skillet for a rustic presentation.
Chef’s Tips
- Wine Substitute: If you prefer a non-alcoholic option, swap the white wine for an equal amount of chicken stock with a splash of lemon juice.
- Crispier Skin: For extra crispy chicken skin, broil the dish for 2-3 minutes at the end of baking.
- Customize the Veggies: Add carrots, zucchini, or mushrooms to make it even heartier.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 35g
- Carbohydrates: 18g
- Fat: 25g